Turkey & Egg Breakfast Skillet Recipe

Why You’ll Love Turkey & Egg Breakfast Skillet Recipe

I enjoy this recipe because it’s quick, balanced, and easy to customize. I like how the ground turkey stays juicy while soaking up all the seasonings, and the eggs cook right on top without needing another pan. It’s also one of those meals I can enjoy any time of day, not just in the morning.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb ground turkey
4 large eggs
1 cup bell peppers (diced, any color)
1/2 cup onion (diced)
2 cloves garlic (minced)
1 teaspoon paprika
1 teaspoon Italian seasoning
Salt and pepper (to taste)
2 tablespoons olive oil
Fresh parsley (chopped, for garnish)
Optional toppings: shredded cheese, avocado slices, hot sauce

Directions

I start by heating the olive oil in a large skillet over medium heat. I add the ground turkey and cook it for about 5 to 7 minutes, breaking it apart as it browns until fully cooked. If there’s excess fat, I drain it off.

Next, I add the diced onion and bell peppers to the skillet and sauté everything together for about 3 to 4 minutes until the vegetables soften. I stir in the garlic, paprika, Italian seasoning, salt, and pepper, and let it cook for another minute or two until fragrant.

I then make four small wells in the turkey and vegetable mixture and carefully crack an egg into each one. I cover the skillet with a lid and cook for 5 to 7 minutes, depending on whether I want runny or fully set yolks. Once done, I remove the skillet from the heat, garnish with fresh parsley, and add any optional toppings I’m craving.

Servings and Timing

I usually divide this skillet into 4 servings. Prep time takes about 10 minutes, cook time is around 20 minutes, and the total time comes out to roughly 30 minutes.

Variations

I sometimes swap the bell peppers for spinach, zucchini, or mushrooms depending on what I have on hand. When I want extra spice, I add red pepper flakes or smoked paprika. I also like changing the seasoning blend to taco seasoning or cumin for a different flavor profile.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in a skillet or microwave, keeping an eye on the eggs so they don’t overcook.

FAQs

Can I use ground chicken instead of turkey?

I can substitute ground chicken, and it works just as well with similar cooking times.

How do I keep the turkey from drying out?

I make sure not to overcook it and keep the heat at medium so it stays juicy.

Can I scramble the eggs instead?

I can scramble the eggs separately or stir them directly into the skillet if I prefer that texture.

Is this recipe good for meal prep?

I find it works well for meal prep, especially if I cook the eggs slightly firmer.

Can I make it dairy-free?

I keep it dairy-free by skipping the cheese and focusing on avocado or hot sauce.

What type of skillet works best?

I like using a large nonstick or cast-iron skillet for even cooking.

Can I add potatoes?

I sometimes add diced, pre-cooked potatoes to make it even heartier.

How do I know when the eggs are done?

I check the whites for doneness and gently press near the yolk to gauge firmness.

Can I freeze this dish?

I don’t usually freeze it because the eggs change texture, but the turkey mixture alone freezes well.

Is this recipe low carb?

I consider it relatively low carb, especially if I skip starchy add-ins.

Conclusion

I keep this turkey and egg breakfast skillet in my rotation because it’s simple, nourishing, and full of flavor. It’s the kind of recipe I rely on when I want a comforting, protein-packed meal that comes together easily in one pan.